Chef Floyd Cardoz’s Black Pepper Shrimp Recipe

Floyd cardoz

Chef Floyd Cardoz of Tabla

Executive Chef Floyd Cardoz and his restaurant Tabla in New York have been recognized by Bon Appetit, The New York Times and Gourmet just to name a few. Chef Cardoz has also received several James Beard Foundation nominations for the highly coveted Best Chef New York City.

Pan fried Black Pepper Shrimp Recipe

DIRECTIONS:

Make the spice rub and marinate the shrimp by grinding the peppercorns and coriander seeds separately in an electric coffee/spice grinder until ground medium fine. Combine the ground spices with the olive oil in a bowl and add the shrimp, tossing to coat well. Marinate the shrimp, covered and chilled, at least 1 hour and up to 24 hours.

To panfry the shrimp and finish the dish, season the shrimp with sea salt. Heat 1/2 cup of the canola oil in a heavy 12- inch skillet over moderately high heat until the oil just begins to shimmer. Carefully put half the shrimp in the skillet and pan fry them until crisp, about 2 minutes on each side. Drain the shrimp on paper towels or brown paper and drizzle with the lime juice.

Cook the remaining shrimp and drizzle with lime juice in the same way.

INGREDIENTS:

2 TBSP black peppercorns

2 TBSP coriander seeds

2 TBSP extra-virgin olive oil

30 extra-large shrimp (about 2 pounds, 6 ounces), peeled and deveined

1/2 TSP sea salt

1 C canola oil

Juice of 1 lime

For more information on Chef Cardoza and Tabla, visit, Tabla Restaurant

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